A Gujarati flatbread made from fenugreek leaves, whole wheat flour along with some spices. This is healthy snack or meal recipe that is served with plain yogurt. This methi na thepla recipe is perfect for those kids who do not like to eat leafy vegetables. If making for kids adjust the spice level accordingly. Spread mango chunda lightly on the thepla, make roll out of it and give it to kids. They will happily eat it. This way you can include greens in their diet.
Whole wheat flour (Chapati atta) – 1 ½ cups + some more for dusting
Red chili powder – 1 teaspoon
Coriander powder – 1 ½ teaspoon
Cumin powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Carom seeds (Ajwain) – ½ teaspoon, optional
Salt – to taste
Fenugreek leaves (Methi leaves) – ¾ cup, plucked, measured, washed and then chopped
Green chilies – 2 small, chopped finely
Ginger paste or freshly grated – 1 teaspoon
Oil – 3 tablespoons + more for frying the theplas
Warm water – little less than 1/2 cup or as needed
1.Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
2.Add green chilies, ginger paste, methi leaves and oil.
3.Mix it with your fingertips. it will be crumbly looking texture.
4.Now add little water a time and knead into semi soft dough. It should not be too hard or too soft. you might need less water, if your washed methi leaves has water then you might need less. So it good idea to start with 1-2 tablespoons of water and keep kneading and adding the water as needed. I washed the methi and kept them in a colander. By the time I use in the recipe they are pretty dry so I used more water.
Cover it and keep it aside for only 15 minutes. Do not let it rest for more than 15 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
5.After 15 minutes, knead the dough once again to smooth out. Divide it into 12 equal smooth balls. Flatten it out between your palms.
6.Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
7.Heat the tawa or pan on medium-high heat for shallow frying thepla.
8.Place rolled thepla on hot tawa. Let it cook for 30-40 seconds or till you get few bubbles on the top.
9.Then flip it with help of spatula. Drizzle some oil and spread it evenly on it.
10.Again flip the thepla. Press it lightly with spatula. Cook till bottom side is cooked and you won’t see any doughy part. Also apply some more oil on top side and flip and cook again by pressing.
11.Once cooked on both sides remove it to the insulated container. Quick tip – put a paper towel at the bottom of the container, so it will absorb the water particles made due to steam. Thus thepla will not become soggy.
12.Repeat the same process for rest theplas.